Name: Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1-2 tbsp olive oil; 2 medium sweet potatoes, washed and diced; 1 tsp cumin; 1 tsp chili powder; 10-12 brussels sprouts, rinsed and quartered; 1 head cauliflower, washed and cut into small florets; 1 tsp turmeric; salt and pepper to taste; 1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve; 2 1/2 cup (591 ml) vegetable broth, or water; 1 15 oz (425g) can black beans, rinsed and drained; 2 avocados; 1 cup (283g) cherry tomatoes, halved; 5 cups baby spinach or other baby greens; handful of fresh cilantro, chopped (optional); 1 8 oz (227g) tub hummus*; juice of 1 lime; water, to thin

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Roasted Vegetable Quinoa Buddha Bowls are a delightful way to indulge in wholesome, vibrant flavors while boosting your nutrient intake. This dish brings together perfectly roasted veggies, fluffy quinoa, and creamy hummus, all nestled on a bed of fresh greens. The combination of textures—crunchy, tender, and creamy—creates a harmony that’s irresistibly satisfying. Plus, it’s made without any animal products, making it a go-to option for plant-based eaters.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies

Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies

I first discovered quinoa bowls when I was on a quest to create meals that felt indulgent without weighing me down. The balance of earthy flavors from the roasted vegetables and the fresh zing from lime juice hit the spot, lifting my culinary spirits. If you’re looking for a quick meal prep idea that remains delicious throughout the week, this Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies checks all the boxes. So roll up your sleeves and let’s dive into this colorful, nourishing feast!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 45 minutes, with only 15 minutes of active prep time.
Irresistible Flavor: The roasted vegetables caramelize perfectly, highlighting their natural sweetness and contrasting beautifully with a zesty hummus dressing.
Eye-Catching Appeal: With its rainbow of colors, this bowl is as Instagrammable as it is satisfying.
Flexible Serving: Perfect for meal prep, or enjoy it at lunch, dinner, or even as a snack!
Diet-Friendly Options: Completely vegan and gluten-free, accommodating a variety of dietary preferences.

Ingredients You’ll Need

1-2 tbsp olive oil: This healthy fat helps the vegetables roast to perfection, giving a lovely golden color. Feel free to substitute with avocado oil for a different flavor.
2 medium sweet potatoes, washed and diced: They add natural sweetness and creamy texture. You could swap them for butternut squash for a similar vibe.
1 tsp cumin: Adds warmth and earthiness. It pairs perfectly with roasted vegetables. For a twist, consider smoked paprika for a different flavor profile.
1 tsp chili powder: For a gentle kick of spice. Adjust according to your heat preference.
10-12 brussels sprouts, rinsed and quartered: These provide a satisfying crunch and are a great source of fiber and nutrients. If you’re not a fan, broccoli can be used instead!
1 head cauliflower, washed and cut into small florets: The nutty flavor when roasted is unmatched. You can substitute with another cruciferous vegetable like broccoli or carrots.
1 tsp turmeric: This adds beautiful color and anti-inflammatory benefits. If you want a more earthy taste, you can leave this out.
Salt and pepper to taste: Essential for enhancing all the flavors—don’t skimp on these.
1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve: A protein powerhouse that makes this bowl hearty. You can also use farro or couscous if you prefer.
2 1/2 cup (591 ml) vegetable broth, or water: Using broth infuses the quinoa with flavor; however, you can opt for water if that’s what you have on hand.
1 15 oz (425g) can black beans, rinsed and drained: They add protein and creaminess, making the dish even more satiating. Feel free to swap with chickpeas for a change.
2 avocados: Creamy and rich, the avocado adds healthy fats. To keep them fresh longer, sprinkle with lime juice to prevent browning.
1 cup (283g) cherry tomatoes, halved: Their burst of sweetness complements the dish beautifully. Grape tomatoes can work too.
5 cups baby spinach or other baby greens: A fresh and vibrant base for our bowl. You could also use kale or arugula for a different crunch.
Handful of fresh cilantro, chopped (optional): A bright herbal note. If you’re not a cilantro fan, fresh parsley would make a lovely substitute.
1 8 oz (227g) tub hummus: This creamy dip acts as the perfect dressing for the bowl. Use your favorite flavor, or make your own for an extra personal touch.
Juice of 1 lime: Adds brightness to the dish. Feel free to experiment with lemon juice for a subtle twist.
Salt and pepper to taste: Essential for bringing all the flavors together.
Water, to thin: This is for adjusting the hummus sauce to your preferred consistency.

How to Make Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies

Preheat: Preheat your oven to 400°F (200°C) and line 2-3 baking sheets with parchment paper or silicone mats. This helps with easy cleanup later!

Toss Veggies: In a large mixing bowl, toss the diced sweet potatoes with 1 tbsp of olive oil, 1 tsp of chili powder, and a sprinkle of salt and pepper. Spread the sweet potatoes evenly on one baking sheet. In the same bowl, add quartered brussels sprouts along with 1/2 tsp of cumin, gently mixing before transferring them to another baking sheet.

Roast Cauliflower: Toss the cauliflower florets with the remaining cumin, turmeric, and olive oil, then arrange them on a third baking sheet. Make sure these are spaced out adequately for even roasting. Sprinkle salt and pepper generously on all the veggies and pop them into the oven for 25-30 minutes, or until they’re tender and slightly caramelized.

Cook Quinoa: In a pot, combine 1 1/4 cup dry quinoa and 2 1/2 cups vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for about 10-15 minutes, or until all the liquid is absorbed. Remove from heat, cover, and let it steam for 5 minutes. Fluff with a fork once cooled.

Prepare Dressing: While the quinoa cooks, whisk together the juice of 1 lime with the hummus in a bowl. Add a splash of water until you reach a drizzle-friendly consistency. Taste and season with salt and pepper as desired.

Assemble Bowls: Now, it’s time to get creative! Start with a base of 5 cups baby spinach in each bowl, then layer in the fluffy quinoa. Next, add the roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and halved cherry tomatoes. Don’t forget to divide your hummus dressing into five portions—trust me, you’ll want all of it in there!

Garnish: Lastly, slice your avocados and divide them among the bowls, squeezing a bit of lime juice on top to prevent browning. If you’re a fan of fresh herbs, a sprinkle of cilantro adds a nice touch before sealing the bowls for meal prep or enjoying right away.

Storing & Reheating

Store the assembled bowls in airtight containers in the refrigerator, where they’ll stay fresh for up to 4 days. If you’re prepping in advance, keep the avocado aside until ready to serve to prevent browning. For freezing, store any leftovers in a freezer-safe container, where they can last up to 3 months. When you’re ready to eat, just reheat in the microwave for about 2-3 minutes until warmed through. Do note that while the flavor remains great, some texture may change upon reheating, especially with the greens and avocado.

Chef’s Helpful Tips

To avoid mushy sweet potatoes, ensure they are evenly diced to a uniform size for consistent roasting.
Check your quinoa early, as cooking times can vary based on stovetop and type of quinoa used.
If you like a little crunch, consider roasting some nuts or seeds as a topping.
Experiment with different veggies based on seasonal availability; zucchini and bell peppers are great alternatives.
Make your sauces extra zesty by adding minced garlic or a touch of mustard.
Keep the bowls simple during the week but feel free to add more toppings like seeds or sprouts for a protein boost.

The vibrant medley of flavors and textures in this delightful bowl makes it not just a meal, but an experience. You can play with different vegetables, adjust seasonings, or enhance it with your favorite toppings. Whether you’re meal prepping for a busy week or needing a quick lunch option, this Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies is perfect for nourishing your body and delighting your palate. Give it a try—you won’t be disappointed!

Recipe FAQs

Can I use frozen vegetables for this recipe?

Absolutely! Frozen vegetables work in a pinch. Just roast them a little longer to ensure they get crispy. You may need to adjust the seasoning since frozen veggies can be slightly blander than fresh ones.

How can I make this dish spicier?

If you love heat, consider adding some sliced jalapeños to your bowl or a drizzle of sriracha over the top. You can also increase the amount of chili powder or add a pinch of cayenne to the roasted veggies.

What can I substitute for quinoa?

If quinoa isn’t your favorite, you can certainly swap it for farro, brown rice, or even couscous for a different texture and flavor. Just adjust the cooking times according to the grains you choose.

How do I prevent the avocado from browning?

To keep your avocado fresh, sprinkle lime juice on it right after cutting. Storing it with the pit can also help minimize browning. If you’re prepping in advance, consider cutting it right before serving.